By Allison Hata
Fig & Olive’s fall/winter menu features a host of seasonal ingredients. Available until spring, these harvest-inspired offerings bring fresh flavors to the Fashion Island restaurant’s dining tables. The usual suspects are out in full force—think poached pears and butternut squash—but are prepared in delightful ways. The latter, for example, is served with chestnut in a veloute (soup) with shaved chestnuts, onions, toasted squash seeds and Arbequina olive oil, while the former is in a dessert paired with spiced orange juice.
Another seasonal staple, apple, is included in one of the restaurant’s three new crostinis, combined with Gorgonzola cheese and red pepper marmalade. More produce can be found mixed with linguine in a dish composed of artichokes, cremini mushrooms, radicchio, red onions, pine nuts, Parmesan and artichoke truffle tapenade. Another substantial plate is the seared sea scallops over cauliflower puree, an accompaniment that also makes an appearance with the Riviera salmon entree. And to finish the meal—if pears aren’t your cup of tea—a specialty mousse with walnut meringue and amarena cherry coulis brings a coastal take to the holiday imagery of chestnuts roasting on an open fire. (949-877-3005; figandolive.com)
